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Evaluation of the use of a decontamination step during fresh-cut leek processing by means of a multidisciplinary approach.

作者信息

Vandekinderen I, Van Camp J, Devlieghere F, Ragaert P, Denon Q, Veramme K, Bernaert N, De Meulenaer B

机构信息

Laboratory of Food Microbiology and Food Preservation, Ghent University, Coupure Links 653, BE-9000 Gent, Belgium.

出版信息

Commun Agric Appl Biol Sci. 2008;73(1):223-6.

PMID:18831279
Abstract
摘要

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